Raspberry-Spinach Salad with Avocado and Toasted Walnuts Recipe
This vibrant Raspberry-Spinach Salad with Avocado & Walnuts is a refreshing, nutrient-packed salad perfect for a light lunch or a colorful side dish.
Equipment
- Bowl
- skillet
Ingredients
Dressing
- 1 orange, zested (about ½ teaspoon zest)
- 2 tablespoons fresh orange juice (from 1 orange)
- 1.5 tablespoons lemon juice
- 1 small shallot finely chopped
- 1.5 teaspoons Dijon mustard
- 0.25 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad
- 1 (5-ounce) package baby spinach
- 1 (6-ounce) package raspberries
- 1 medium avocado chopped
- 1 orange supremed (peeled and segmented)
- 0.75 cup coarsely chopped walnuts
Instructions
Instructions
- Prepare the citrus dressing: Using one orange, supremé and set aside the segments. Zest the remaining orange to yield about ½ teaspoon of zest, then juice it to get approximately 2 tablespoons of juice. In a large bowl, combine the orange zest and juice. Whisk in the lemon juice, chopped shallot, Dijon mustard, and salt, then let it sit for at least 10 minutes to allow flavors to meld.
- Toast the walnuts: Place the chopped walnuts in a small skillet over medium heat. Stir frequently and cook until fragrant and golden, about 3 to 5 minutes. Remove from heat and set aside to cool slightly.
- Emulsify the dressing: While whisking the dressing constantly, slowly pour in the olive oil until the dressing becomes emulsified and well combined.
- Assemble the salad: Gently fold in the chopped avocado, raspberries, baby spinach, and orange segments into the dressing. Toss carefully until everything is evenly coated with the dressing.
- Serve: Sprinkle the toasted walnuts over the top of the salad and serve immediately for best freshness and texture.
Notes
Supremé orange means removing the peel and white pith, then cutting out the segments between the membranes for a clean presentation and no bitterness. Toasting walnuts enhances their flavor and crunchiness—keep an eye on them to avoid burning. This salad is best served fresh to maintain the vibrant textures and flavors. For a nuttier twist, try substituting walnuts with pecans or almonds. Leftover dressing can be stored in the refrigerator for up to 2 days; whisk again before using.
Nutrition
Serving: 1saladCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 50mgCalcium: 50mgIron: 1mg
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